Three Homemade GF Protein Bars

Remember the Landi Raemi DIY GF Protein Bars I previously blogged on (pictured above)? Turns out I am only able to occasionally have oatmeal. So I needed to come up with another bar without the oatmeal in the bars.

I spent a Saturday morning trying three different combinations from many different recipes and the following are my results. Even though I really wanted the flaxseed in my protein bars, I found that my favorite was #3 with the chia seeds.

Because the process of making these bars is basically the same as my first protein bar, I didn't take any new photos for this blog.

To make your bars gluten free, use gluten free protein powder.

1. Wing-It Protein Bar

2 c. pecans, soaked and dried
2 T. coconut oil, melted
1/2 c. chocolate flavored protein powder
1/2 c. ground flaxseed
1 pkg. Knox unflavored gelatine

2. Quest Wannabe Protein Bar

1/4 c. natural peanut butter
1/2 c. chocolate peanut butter flavored protein powder
5 T. honey
1/4 c. ground flaxseed
1/4 c. coconut flour
1 T. coconut oil

3. Chia Seed Delight Protein Bar

1/2 c. nut butter (see note below)
1/4 t. fine sea salt
1 T. honey
2 T. coconut oil
1 t. vanilla
2 pkg. Knox unflavored gelatine
1/2 c. vanilla flavored protein powder
1 T. chia seeds

Measure out dry ingredients and place in a bowl. Mix thoroughly. Measure and add liquid ingredients to dry mixture. Thoroughly mix until all dry ingredients are coated and dough-like. Cut a piece of wax paper and place on cookie sheet. Spread dough onto waxed paper until 1/4" thick. Cut into bars. Freeze to harden enough to coat with chocolate.

Chocolate Coating:

3-1/2 to 4 oz. dark chocolate bar
1 T. coconut oil

Measure and place chocolate and coconut oil into a double boiler. Heat until melted, stirring regularly. Dip bars one at a time into melted chocolate, turning to coat both sides. Return bars to wax paper. Place bars in refrigerator until set. Keep refrigerated.

Note:  1-1/2 c. almond flour + 4 T. coconut oil for almond butter = 1/2 c. nut butter.
To make almond butter from almond flour, I followed the directions from My Gutsy. Note: I had to use double the coconut oil (4 T.) to get it to a butter consistency. This is fine since I love coconut oil.





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Chocolate Covered Popcorn, Pecan & Cranberries

Looking for a healthier chocolate snack? Try this recipe using a dark cacao coating. Easy enough to make.

Pop up the popcorn ...

Throw in some dried cranberries and pecans that have already been soaked and dried, and toss altogether.

Melt the dark chocolate and coconut oil in the top of a double boiler and pour over the popcorn mixture to coat. Toss lightly until everything is coated.

Chocolate Covered Popcorn, Pecan & Cranberries

1/2 c. popcorn kernels, popped
1/2 to 1 c. soaked and dried pecans, broken in half
1 c. dried cranberries

For Chocolate Coating:
One 3.5 to 4 oz. bar of 65 to 85% dark cacao (I used a 3.5 ounce, 72% dark cacao Godiva bar.)
1 T. coconut oil

Place popped popcorn, pecans and cranberries in a large bowl and toss together. Melt the chocolate and coconut oil in the top of a double boiler and drizzle over the popcorn mixture. Lightly toss with a wooden spoon or spatula until popcorn mixture is coated. Cover and place in freezer until chocolate coating is set, about an hour. Enjoy!




Disclosure: The Excalibur Dehydrator link under "Other Sites" is an affiliated link. If you make a purchase using this link ~ you will receive free shipping, along with other specials. I also earn a small percentage to help support my blog. Thank you, your support is appreciated!!